Reply to listeners comments: no, kosher is not organic...sorry but what Empire and other companies say is just spin. Check out the pix of their "farms" and kill floors and you will know the truth. The show covered what the meaning of tags and labels mean, not the use in the home so full Kosher laws as applied to the home were not covered.

BBQ season is here: in the NorthEast it's really grilling.....the closest thing we have to regular/real BBQ are the roasted meats from the area's Chinatowns.

Recap of a recent catered/private event I ran. Old school BBQ pork ribs are labor and time intensive but head and shoulders above anything you can get cryovaced in the supermarket. The 3 hour brazing , chilling, packaging and finishing technique is discussed. Basic BBQ sauce that is a marinade, brazing liquid, reduced and served as a sauce are reviewed.

Sister food: pulled pork or beef can be made with the same technique. After the 3 to 4 hour brazing time, the meat should "fall off the bone" and be fork tender. This can be cooled and frozen for future use.
Bone in Chicken should be pared in the oven: review of fruit marinade/brazing liquid is covered.

Keep cold foods cold with freeze packs and ice nests for food served in bowls.

Sausages should be brazed in wine or liquid before grilling: make sure the pork is cooked through before serving.

Great BBQ deserves great bread: don't skimp and use bad burger or frank rolls....go for good quality and put some topspin on your event.

Humus, (recipe was covered in an earlier show: check the archives) with baby carrots, fresh/crude red salsa with tostados plus salsa verde recipes are covered. Clean dry cooked string beans served chilled plus a tomato/basil/mozzarella salad; cubed for easy eating and dressed just before service. All salads should have their bowls nested in larger, ice filled bowls to keep them cold and safe for hours.

Never leave cooked foods cooking in the sun....always make just enough to fill plates this keeps the hot foods hot and flavorful.

Pared baby artichokes with olives, sundry tomatoes, pinto and kidney beans, roasted red pepper with fresh summer herbs makes a clean salad. This can be mixed with cooked pasta or served as-is.

Old fashioned desserts are where it's at these days: store bought ice cream sandwiches and rocket pops, (red white blue ice pops) rule. Frozen brownies and peach cobbler with whipped chantilly cream, (vanilla and maple sweetened whipped cream) and watermelon, (huge, old fashioned with the pits) finish the table.

American beer and cider plus sangria with seasonal fruit were the beverages: iced thai style coffee and herbal iced teas.

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